Dynamics of water in agar gels studied using low and high resolution 1H NMR spectroscopy

International Journal of Food Science and Technology

Volumn 45, Issue 12, 2010, Pages 2502-2507

  Davies, Erika ^a,b   Huang, Yang ^a   Harper, Jason B ^b   Hook, James M ^b   Thomas, Donald S ^b   Burgar, Iko M ^a   Lillford, Peter J ^c  

^a CSIRO   (Australia)

^b UNIVERSITY OF NEW SOUTH WALES   (Australia)

^c UNIVERSITY OF YORK   (United Kingdom)

Author keywords

1H nuclear magnetic resonance; Agar water gel; Relaxation rate; Restricted diffusion; Self diffusion coefficient

Indexed keywords

1H NUCLEAR MAGNETIC RESONANCE; AGAR-WATER GEL; RELAXATION RATES; RESTRICTED DIFFUSION; SELF-DIFFUSION COEFFICIENT;

ALGAE; DIFFUSION IN LIQUIDS; GELS; MACROMOLECULES; MAGNETIC RESONANCE SPECTROMETERS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; POLYSACCHARIDES; RESONANCE; SPECTROMETRY;

NUCLEAR MAGNETIC RESONANCE;

EID: 78649600857     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02448.x     Document Type: Article

References (23)

1. Ablett, S., Lillford, P.J., Baghdadi, S.M.A. & Derbyshire, W. (1978). Nuclear magnetic resonance investigations of polysaccharide films, sols, and gels: I. Agarose. Journal of Colloid and Interface Science, 67, 355-377.
2. Andrasko, J. (1975). Water in agarose gels studied by nuclear magnetic resonance relaxation in the rotating frame. Biophysical Journal, 15, 1235-1243.
3. Armisen, R. (1997). Agar. In: Thickening and Gelling Agents for Food (edited by A. Imeson). Pp. 1-21. London: Blackie Academic & Professional.
4. Arnott, S., Fulmer, A., Scott, W.E., Dea, I.C.M., Moorhouse, R. & Rees, D.A. (1974). The agarose double helix and its function in agarose gel structure. Journal of Molecular Biology, 90, 269-272.
5. 2 spin-spin relaxation times in agar solutions. Spectroscopy Letters, 37, 217-224.
6. Chavez, F.V. & Halle, B. (2006). Molecular basis of water proton relaxation in gels and tissue. Magnetic Resonance in Medicine, 56, 73-81.
7. Chui, M.M., Phillips, R.J. & Mccarthy, M.J. (1995). Measurement of the porous microstructure of hydrogels by nuclear magnetic resonance. Journal of Colloid and Interface Science, 174, 336-344.
8. Derbyshire, W. & Duff, I.D. (1974). N.m.r. of agarose gels. Faraday Discussions of the Chemical Society, 57, 243-254.
9. Farhat, I.A., Loisel, E., Saez, P., Derbyshire, W. & Blanshard, J.M.V. (1997). The effect of sugars on the diffusion of water in starch gels: a pulsed field gradient NMR study. International Journal of Food Science & Technology, 32, 377-387.
10. Foucat, L., Traore, A. & Renou, J.P. (1999). Water dynamics in gelatine. In: Advances in Magnetic Resonance in Food Science (edited by P. Belton, B. Hills & G. Webb). Pp. 73-78. London: Royal Society of Chemistry.
11. Gottwald, A., Creamer, L.K., Hubbard, P.L. & Callaghan, P.T. (2005). Diffusion, relaxation, and chemical exchange in casein gels: a nuclear magnetic resonance study. The Journal of Chemical Physics, 122, 34506-1-34506-10.
12. 1H NMR PFG measurements. Physical Chemistry Chemical Physics, 2, 4740-4742.
13. Homans, S.W. (1992). A Dictionary Concepts in NMR. Oxford, New York: Clarendon Press.
14. Kimmich, R., Klammler, F., Skirda, V.D., Serebrennikova, I.A., Maklakov, A.I. & Fatkullin, N. (1993). Geometrical restrictions of water diffusion in aqueous protein systems. A study using NMR field-gradient techniques. Applied Magnetic Resonance, 4, 425-440.
15. Labropoulos, K.C., Niesz, D.E., Danforth, S.C. & Kevrekidis, P.G. (2002). Dynamic rheology of agar gels: theory and experiments. Part I. Development of a rheological model. Carbohydrate Polymers, 50, 393-406.
16. Labuza, T.P. & Busk, G.C. (1979). An analysis of the water binding in gels. Journal of Food Science, 44, 1379-1385.
17. Lillford, P.L. (1988). The polymer/water relationship - its importance for food structure. In: Food Structure, Its Creation and Evaluation (edited by J.M.V. Blanshard & J.R. Mitchell). Pp. 75-92. London: Butterworths.
18. Matsuhashi, T. (1998). Agar. In: Polysaccharides (edited by S. Dumitriu). Pp. 335-375. New York: Marcel Dekker.
19. Narayanan, J., Xiong, J.-Y. & Liu, X.-Y. (2006). Determination of agarose gel pore size: absorbance measurements vis a vis other techniques. Journal of Physics. Conference Series, 28, 83-86.
20. Pernodet, N., Maaloum, M. & Tinland, B. (1997). Pore size of agarose gels by atomic force microscopy. Electrophoresis, 18, 55-58.
21. Stanley, N.F. (1995). Agars. In: Food Polysaccharides and Their Applications (edited by A.M. Stephen). Pp. 187-204. New York: Marcel Dekker.
22. Wang, J.H. (1954). Theory of the self-diffusion of water in protein solutions. A new method for studying the hydration and shape of protein molecules. Journal of the American Chemical Society, 76, 4755-4763. 0002-7863.
23. Woessner, D.E., Snowden, B.S. & Chiu, Y.C. (1970). Pulsed Nmr study of the temperature hysteresis in the agar-water system. Journal of Colloid and Interface Science, 34, 283-289. 0021-9797.